23 Reviews

This worked out great for me! The only changes I made was to use 1 teaspoon of sugar and 2 tablespoons of light olive oil to keep the bread fresher longer. I used 1/2 cup water and the sugar to proof my yeast, added the 2nd 1/2 cup before I put it on the stand mixer. While the mixer was running, I added 1 tablespoon at a time. I believe it took about 1 1/4 cups, but I also added the oil. My flours were King Arthur bread and white whole wheat. It raised up like a champ. I had to leave the house during the process, so stuck it in the fridge (covered) while I was gone. I made my loaf round, but wished I had made a more oval shape. It has a nice chewy texture, but lacks the holes of French country bread. I love rustic breads and this one was quite easy. I wonder how it would be with rye instead of the whole wheat and some caraway seeds? Lauralie41, thanks for the recipe!!

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Rose is Rose April 16, 2014

Excellent bread! Rises high and has a nice soft texture. I made this with my kitchenaid mixer since I have arthritis and my heavy kneading days are history. I also used water at 110F. Glad I tried this, it's definitely a keeper recipe! Thanks for sharing-

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Sue Lau February 06, 2013

Excellent! Tasty, even texture, and nice color. Impressed that there isn't any fat, eggs, and hardly any sugar. Did add a tad more water and used my dough hook but other than that made as posted. Thank you Laurie for posting.

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WiGal October 24, 2012

FABULOUS! We loved this bread (and probably ate way too much of it with dinner tonight)! The only slight change to the recipe was that I needed to add a bit more water to the dough to get it to the right consistency to knead (maybe about 1/4 C). This produces a crusty exterior and a dense, hearty interior. We absolutely loved this rustic loaf of bread. Worth the effort and wait!

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LifeIsGood November 15, 2009

This is a great recipe! I received a bread machine about a year ago, and haven't done much bread baking since. This was fairly easy for me.I'm not a whiz bread baker. Mine didn't come out quite so pretty as all of the pics I see, but it still tastes fantastic, and I made it with my vey own hands! Thanks for a great recipe! I will definately make this again!

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FLUFFSTER November 09, 2009

I followed this to a tee only I used 3 teaspoon of yeast, this is a slightly different bread/method than I am used to making but it turned out great and makes a lovely bread to serve with soup or stew, I will make again, thanks for sharing Lori, this was made for KK's Chef's Pick game

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Kittencal@recipezazz November 09, 2009

Made this For Kittencals Tag Game. I made this exactly as you said in the recipe, except due to the altitude did add an extra 1/3 cup water, and wound up losing track of time so it baked a bit longer than you called for, Still made a nice crusty full bodied bread, best eaten with soups, or stews. Ohhhh yes I will be making this again, thank you for this recipe.

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Chabear01 October 16, 2009

I make all our own breads all the time. I followed your measuring instructions exactly. I used my bosche for mixing/kneading as I lack the hand strength any more. The family devoured what I put out with dinner. lol Thanks for sharing! Made for the September 2009 Aussie/NZ recipe swap.

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Chef on the coast September 14, 2009

I did this using 1.5c water, 1t sugar, and gave it two rises (prob. 1hour each). It came out very nice.

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mle234 August 29, 2009

I cook a lot of bread by hand. This recipe is okay but the loaf is small. I did not have to add any water and I did not find the dough sticky- I used Bob's Red Mill organic wheat flours (white unbleached and whole wheat). It took hours to rise, though- I don't know why. A plus was the whole wheat ratio- just enough to put the taste in it.

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elizabeth.kronoff November 29, 2008
Rustic Country Loaf